It has been three years since our house went gluten free, and it has gotten so much easier for all of us. This gluten free blueberry muffin recipe was whipped up last night so that we could have fresh muffins for breakfast. The recipe took no time at all, 20 minutes in the oven, and these muffins were done.
1 1/2 cups brown rice flour
1 cup almond flour
1/2 cup oat flour
2 tsp Pixie Dust
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1/2 cup organic sugar
1 cup organic sour cream
1 cup + 4 tbsp organic milk (any kind)
2 organic eggs
2 cup frozen organic blueberries
Preheat oven to 400 degrees and grease your muffin tin or insert muffin liners.
In large bowl, whisk together the flours and Pixie Dust. Add baking powder, baking soda, sugar and salt and combine. Remove a cup of the mixture to use to coat the blueberries before adding to the final mix.
In small bowl, beat together the sour cream, milk, egg. and vanilla.
Make a well in the centre of the remaining dry ingredients and add the sour cream mixture. Mix just enough to combine.
TIP: For soft, fluffy muffins keep the mixing to a minimum. This is one batter that should be lumpy and fall into the muffin pan.
Now gently fold in the fruit and dry ingredients coatings the fruit.
Drop into muffin tins and bake in oven for 20 minutes.